000			02816cam a2200301 i 4500
001			43759
008			160728s2017 flu b 001 0 eng
010			_a 2016024078
020			_a9781498714846 _qalk. paper
035			_a(OCoLC)
040			_aDLC _beng _cDLC _erda _dDLC _dBAUN
049			_aBAUN_MERKEZ
050	0	0	_aTP371.2 _b.I564 2017
082	0	0	_223
245	0	0	_aInnovative processing technologies for foods with bioactive compounds / _cedited by Jorge Moreno.
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2017]
300			_axxi, 303 pages ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	0		_aContemporary food engineering
504			_aIncludes bibliographical references and index.
505	0	0	_tChapter 1. Developments in infrared heating in food processing _r/ Navin K. Rastogi -- _tChapter 2. Ohmic heating and bioactive compounds _r/ Jorge J. Morento and 5 others -- _tChapter 3. Encapsulation as a carrier system to enrich foods with antioxidants _r/ Aline Schneider Teixeira and Lorena Deladino -- _tChapter 4. Electric field treatment in the retention of vitamins in fruit pulps and beverages processing _r/ Giovana D. Mercali and Júlia R. Sarkis -- _tChapter 5. Effect of combined high pressure-temperature treatmens on bioactive compounds in fruit purées _r/ Snehasis Chakraborty, Nishant R. Swami Hulle, Kaunsar Jabeen, And Pavuluri Srinivasa Rao -- _tChapter 6. Sonication processing on bioactive compound of fluid foods _r/ Francisco J. Barba -- _tChapter 7. Multilayer nanocapsules as a vehicle for release of bioactive _r/ compounds _r/ Ana C. Pinheiro, Ana I. Bourbon, Hélder D. Silva, Joana T. Martins, and António A. Vicente -- _tChapter 8. Freeze concentration as a technique to protect valuable heal-labile components of foods _r/ Guillermo Petzold, Patricio Orellana, Jorge J. Moreno, Julio Junod, and Graciela Bugue©ło -- _tChapter 9. Influence of osmotic pretreatment and drying air properties on bioactive compounds of fruits _r/ Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, and Joachim Müller -- _tChapter 10. Effect of hydrostatic high pressure treatments on bioactive compounds of vegetable products _r/ Francisco González-Cebrino, Jesús J. García-Parra, and Rosario Ramírez -- _tChapter 11. Bioactive compound encapsulation and its behavior during In vitro digestion _r/ Cristian Ramírez, Helena Nu©łez, and Ricardo Simpson -- _tChapter 12. Electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology _r/ Behrouz Ghorani, Ali Alehosseini, and Nick Tucker.
650		0	_aFood _xPreservation _96002
650		0	_aBioactive compounds _9106837
700	1		_aMoreno, Jorge _q(Jorge J.) _9105651 _eedt
942			_2lcc _cKT
999			_c43305 _d43305